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Project Management-Written Communication.

Project Management 1.Produce a schedule for the design and implementation of a hospitality/tourism based project 2.Assess strategies for acquisition and management of resources 3.Demonstrate the use of project management tools such as network charts and walkthroughs 4.Produce a quality plan for monitoring a project before, during and after its implementation. Skills Mapped: › Managing Information › Written Communication › Planning and Managing Learning Feedback Assessment Criteria Weight % Actual % Strength Areas of Improvement Utilising project management techniques, produce a video pitch based on a project concept. (Task 1) 15% Compose a schedule for the design and implementation of a hospitality/tourism based project (Task 1 Group Executive Summary) 15% Group Oral Presentation Skills 10% Analyse strategies for acquisition and management of resources (Task 2) 15% Demonstrate the use of project management tools such as network charts and walkthroughs (Task 2) 10% Critically evaluate a quality plan for monitoring a project before, during and after its implementation. (Task 3) 25% Self Presentation please see hand in guidelines for reports, essays and presentations below. 10% Deductions: Late Submission Deductions : No Front Sheet Total mark out of 100% 100% Subject to ratification at the validating University Subject Board ÿ FULL TIME HOSPITALITY/TOURISM, DAY RELEASE HOSPITLAITY/CULINARY ARTS (See topic below) Looking ahead to 2025, the goal is to imagine a possible future for the Food and Beverage purchasing function, stressing sustainability. Concepts must be innovative, credible and feasible. The ?sustainable purchasing concepts can focus for example on sustainable supply chains, collaborations between local suppliers and restaurants, the use of organic products The above video should be accompanied by a two page group executive summary. (Approx 500 words) The following criteria should be addressed in the summary: ? Innovation and creativity of the concept ? Feasibility of the concept ? Potential improvement for the F&B industry Within this report you are to evaluate the progress of your Design and Facilities/Tourism Planning project through the use of structured walkthroughs and produce a quality system for the monitoring of the project throughout its expected life cycle. It needs to take into consideration the human, financial and special resources available. You are expected to evaluate and reflect on your concept board/tourism planning project in relation to a project management report. Task 2 › An introduction stating the key objectives of your report and what motivated your project and its planning process. › Create a Product Breakdown Structure, Work Breakdown Structure and GANTT Chart and briefly justify their importance and the progress of your project through these charts. › You also need to explain the use and importance of cost, schedule and process improvements in this task. Task 3 › Create a quality system for the monitoring of the Design and Facilities/Tourism Planning project throughout its expected life cycle. › Design a communication plan to include human resource management, financial planning (budgeting) and risk management within that. › Write a conclusion summarising your report and making recommendations.

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